I made this for Easter dessert tonight as the ‘lighter, vegan option’ next to the fabulous creme brulee bites that my mother-in-law made. I knew that I would like it, but it was surprisingly a big hit from the entire peanut gallery! My in-laws have started to become a bit more comfortable with the word ‘vegan’ followed by ‘good tasting foods’ these days…I did, however, neglect to mention that avocados were involved until everyone tasted. They were pretty shocked though continued to lick their spoons clean! A healthy alternative for your chocolate fix, this recipe is vegan, raw, and gluten-free. I used agave to sweeten, but next time I might just try coconut nectar, brown rice syrup or maple as an even lower-glycemic alternative.
[Yield: about 4 servings]